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<p><strong>Aloo Parathas</strong> are <strong>Whole Wheat Flat Breads</strong> made with a <strong>Mashed Potato Filling</strong>. It is made in almost every North Indian household. These soft parathas are typically served with <strong>Plain Curd</strong> or <strong>Raitha </strong>and a <strong>Pickle</strong>. Parathas have become popular throughout India and many South Indians make Parathas for breakfast. For the <strong>Potato Stuffing</strong>, you can use any number of ingredients like onions, green chillies, cilantro, garam masala, ginger, garlic and so on.</p>
<p>
</p><div id="attachment_5480" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5480 " title="IMG_5732" src="http://recipes.malayali.me/wp-content/uploads/2011/02/IMG_5732.jpg" alt="Aloo Paratha (Mashed Potato Stuffed Indian Flat Breads)" width="505" height="442" /><p class="wp-caption-text">Aloo Paratha (Mashed Potato Stuffed Indian Flat Breads)</p></div>
<p>These Aloo Parathas were made by my <strong>mother-in-law</strong>. The recipe is very simple and uses<strong> minimal ingredients</strong>. Onions are not used in this recipe but you may saute onions and mashed potatoes to make the stuffing.</p>
<p><span><strong>Ingredients</strong></span></p>
<p><span><strong><em>For the Dough</em></strong></span></p>
<ol><li>Wheat Flour – 2 cups</li>
<li>Water – 3/4 cup</li>
<li>Salt – to taste</li>
<li>Vegetable Oil – 3 tsp</li>
<li>Wheat Flour for dusting & rolling – as needed</li>
</ol><p><em><span><strong>For the Potato Stuffing</strong></span></em></p>
<ol><li>Potatoes – 2 medium sized ones</li>
<li>Turmeric Powder – 1/2 tsp</li>
<li>Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)</li>
<li>Cumin Powder – 1/2 tsp</li>
<li>Finally Chopped Cilantro – 2 to 3 tbsp (Optional)</li>
<li>Salt – to taste</li>
</ol><p><strong><em><span>Making the dough</span></em><br /></strong></p>
<ol><li>Take wheat flour in a big bowl. Add little salt and 1 tsp oil to the flour.</li>
<li>Add water little by little and start kneading to form a nice and smooth dough which is not sticky.</li>
<li>Drizzle a few drops of oil so as to coat the final dough.</li>
<li>Cover with a wet cloth or paper towel and keep it aside for 15-30 minutes so that the dough sets.</li>
<li>After 30 minutes, take the dough and knead it one more time for a few seconds.</li>
</ol><p><em><span><strong>Making the Potato filling</strong></span></em></p>
<ol><li>Pressure cook the potatoes along with salt until they are thoroughly cooked. You can also boil the potatoes for 15-20 minutes until tender.</li>
<li>Remove skin and mash the potatoes thoroughly using your hands until there are no lumps.</li>
<li>Add salt, cilantro, turmeric, chilly and cumin powders to the mashed potato and mix everything well.</li>
</ol><p><em><span><strong>Rolling out Parathas</strong></span></em></p>
<ol><li>Using your palms, make big lemon sized balls from the dough.</li>
<li>Flatten each ball and start rolling it on a rolling board to form a thick disc of 3-4″ diameter.</li>
<li>Place 2 to 3 tbsp of the potato filling at the centre of the rolled out roti. Lift the edges of the Paratha and bring it towards the center and seal it to make a ball.</li>
<li>Flatten the potato filled balls and dust it lightly in flour. Roll it out carefully to make a flat paratha. Dust it in flour as you roll out the parathas. Make sure that the filling doesn’t come out when you roll the parathas.</li>
<li>Heat a tava or non stick pan and place the rolled out paratha on it. Cook on medium heat until small brown spots start appearing on the underside.</li>
<li>Flip and cook the other side until it is golden brown and starts puffing. Apply a dab of oil on both sides of the paratha to make it soft.</li>
<li>Serve these hot Alu Parathas with Curd/Raitha and Pickle.</li>
</ol><p><span><strong>Note</strong></span></p>
<ol><li>To retain the softness of the Parathas, cover them in a cloth and place it in a Casserole so that it remains fresh.</li>
<li>Do not use grinder/mixie for mashing potatoes since the potatoes will stick to the blades and you will have a tough time cleaning the sticky mess.</li>
</ol><a class="addthis_button" href="http://addthis.com/bookmark.php?v=250&username=xa-4d2b4cee71601c7c" addthis:url="http://recipes.malayali.me/veg-recipes/aloo-paratha-indian-wheat-bread-with-stuffed-mashed-potatoes" addthis:title="Aloo Paratha (Indian Wheat Bread with Stuffed Mashed Potatoes)"><img src="http://cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" /></a><br /><p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/non-veg/stuffed-fish-parathas" rel="bookmark" title="Permanent Link: Stuffed Fish Parathas">Stuffed Fish Parathas</a></li>
<li><a href="http://recipes.malayali.me/menu/breakfast/triangle-parathas" rel="bookmark" title="Permanent Link: Triangle Parathas">Triangle Parathas</a></li>
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<p><strong>Aloo Parathas</strong> are <strong>Whole Wheat Flat Breads</strong> made with a <strong>Mashed Potato Filling</strong>. It is made in almost every North Indian household. These soft parathas are typically served with <strong>Plain Curd</strong> or <strong>Raitha </strong>and a <strong>Pickle</strong>. Parathas have become popular throughout India and many South Indians make Parathas for breakfast. For the <strong>Potato Stuffing</strong>, you can use any number of ingredients like onions, green chillies, cilantro, garam masala, ginger, garlic and so on.</p>
<p>
</p><div id="attachment_5480" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5480 " title="IMG_5732" src="http://recipes.malayali.me/wp-content/uploads/2011/02/IMG_5732.jpg" alt="Aloo Paratha (Mashed Potato Stuffed Indian Flat Breads)" width="505" height="442" /><p class="wp-caption-text">Aloo Paratha (Mashed Potato Stuffed Indian Flat Breads)</p></div>
<p>These Aloo Parathas were made by my <strong>mother-in-law</strong>. The recipe is very simple and uses<strong> minimal ingredients</strong>. Onions are not used in this recipe but you may saute onions and mashed potatoes to make the stuffing.</p>
<p><span><strong>Ingredients</strong></span></p>
<p><span><strong><em>For the Dough</em></strong></span></p>
<ol><li>Wheat Flour – 2 cups</li>
<li>Water – 3/4 cup</li>
<li>Salt – to taste</li>
<li>Vegetable Oil – 3 tsp</li>
<li>Wheat Flour for dusting & rolling – as needed</li>
</ol><p><em><span><strong>For the Potato Stuffing</strong></span></em></p>
<ol><li>Potatoes – 2 medium sized ones</li>
<li>Turmeric Powder – 1/2 tsp</li>
<li>Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)</li>
<li>Cumin Powder – 1/2 tsp</li>
<li>Finally Chopped Cilantro – 2 to 3 tbsp (Optional)</li>
<li>Salt – to taste</li>
</ol><p><strong><em><span>Making the dough</span></em><br /></strong></p>
<ol><li>Take wheat flour in a big bowl. Add little salt and 1 tsp oil to the flour.</li>
<li>Add water little by little and start kneading to form a nice and smooth dough which is not sticky.</li>
<li>Drizzle a few drops of oil so as to coat the final dough.</li>
<li>Cover with a wet cloth or paper towel and keep it aside for 15-30 minutes so that the dough sets.</li>
<li>After 30 minutes, take the dough and knead it one more time for a few seconds.</li>
</ol><p><em><span><strong>Making the Potato filling</strong></span></em></p>
<ol><li>Pressure cook the potatoes along with salt until they are thoroughly cooked. You can also boil the potatoes for 15-20 minutes until tender.</li>
<li>Remove skin and mash the potatoes thoroughly using your hands until there are no lumps.</li>
<li>Add salt, cilantro, turmeric, chilly and cumin powders to the mashed potato and mix everything well.</li>
</ol><p><em><span><strong>Rolling out Parathas</strong></span></em></p>
<ol><li>Using your palms, make big lemon sized balls from the dough.</li>
<li>Flatten each ball and start rolling it on a rolling board to form a thick disc of 3-4″ diameter.</li>
<li>Place 2 to 3 tbsp of the potato filling at the centre of the rolled out roti. Lift the edges of the Paratha and bring it towards the center and seal it to make a ball.</li>
<li>Flatten the potato filled balls and dust it lightly in flour. Roll it out carefully to make a flat paratha. Dust it in flour as you roll out the parathas. Make sure that the filling doesn’t come out when you roll the parathas.</li>
<li>Heat a tava or non stick pan and place the rolled out paratha on it. Cook on medium heat until small brown spots start appearing on the underside.</li>
<li>Flip and cook the other side until it is golden brown and starts puffing. Apply a dab of oil on both sides of the paratha to make it soft.</li>
<li>Serve these hot Alu Parathas with Curd/Raitha and Pickle.</li>
</ol><p><span><strong>Note</strong></span></p>
<ol><li>To retain the softness of the Parathas, cover them in a cloth and place it in a Casserole so that it remains fresh.</li>
<li>Do not use grinder/mixie for mashing potatoes since the potatoes will stick to the blades and you will have a tough time cleaning the sticky mess.</li>
</ol><a class="addthis_button" href="http://addthis.com/bookmark.php?v=250&username=xa-4d2b4cee71601c7c" addthis:url="http://recipes.malayali.me/veg-recipes/aloo-paratha-indian-wheat-bread-with-stuffed-mashed-potatoes" addthis:title="Aloo Paratha (Indian Wheat Bread with Stuffed Mashed Potatoes)"><img src="http://cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" /></a><br /><p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/non-veg/stuffed-fish-parathas" rel="bookmark" title="Permanent Link: Stuffed Fish Parathas">Stuffed Fish Parathas</a></li>
<li><a href="http://recipes.malayali.me/menu/breakfast/triangle-parathas" rel="bookmark" title="Permanent Link: Triangle Parathas">Triangle Parathas</a></li>
<li><a href="http://recipes.malayali.me/veg-recipes/green-peas-roti" rel="bookmark" title="Permanent Link: Green Peas Roti">Green Peas Roti</a></li>
<li><a href="http://recipes.malayali.me/non-veg/kothu-parotta-spiced-indian-bread-pieces" rel="bookmark" title="Permanent Link: Kothu Parotta – Spiced Indian Bread Pieces">Kothu Parotta – Spiced Indian Bread Pieces</a></li>
<li><a href="http://recipes.malayali.me/veg-recipes/methi-fenugreek-leaves-roti" rel="bookmark" title="Permanent Link: Methi (Fenugreek Leaves) Roti">Methi (Fenugreek Leaves) Roti</a></li>
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